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Chai Cardamom Banana Bread

A soft, fragrant banana bread with warm chai spices and plenty of cardamom for overripe bananas.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Breakfast / Dessert
Cuisine American
Servings 1 loaf

Ingredients
  

  • ½ cup (1 stick) unsalted butter, melted and slightly cooled
  • ¾ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups mashed very ripe bananas (about 3–4 bananas)
  • ⅓ cup sour cream or whole-milk Greek yogurt
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 teaspoon ground cardamom
  • ¾ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon allspice
  • Pinch of nutmeg
  • Optional: ½ cup chopped walnuts or pecans

Instructions
 

  • Preheat the oven to 350°F. Butter an 8×8-inch baking dish or a 9×5 loaf pan.
  • In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until combined.
  • Whisk in the eggs and vanilla.
  • Add the mashed bananas and sour cream. Mix until smooth.
  • In a separate bowl, whisk the flour, baking soda, salt, cardamom, cinnamon, ginger, allspice, and nutmeg.
  • Add the dry ingredients to the wet and stir just until no dry streaks remain. Do not overmix. Fold in nuts if using.
  • Pour into the prepared pan and smooth the top.
  • Bake 55–65 minutes for a loaf pan, or 35–45 minutes for an 8×8 dish, until the top is golden, the center is set, and a toothpick comes out with a few moist crumbs.
  • Cool in the pan for 15 minutes, then slice and serve warm or at room temperature.